20 Hearty Dutch Oven Soup Recipes for Cozy Nights

Evenings are getting cooler, and there’s nothing quite like a steaming bowl of soup to warm you up from the inside out. We’ve gathered 20 of our favorite hearty Dutch oven soup recipes—perfect for cozy nights when you crave comfort food that’s both delicious and easy to make. Get ready to find your new go-to soup that will have everyone asking for seconds!

Creamy Tomato Basil Dutch Oven Soup

Kind of like that cozy sweater you reach for when autumn first whispers through the trees, this soup has become my ultimate comfort food ritual. I first perfected this recipe after a particularly bountiful harvest from my little patio garden left me with more tomatoes and basil than I knew what to do with. Now, making it in my trusty Dutch oven while the wind howls outside is one of my favorite ways to welcome the cooler months.

Ingredients

– 2 tablespoons rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fragrant garlic, minced
– 2 pounds ripe Roma tomatoes, chopped
– 1/4 cup fresh basil leaves, torn
– 4 cups rich chicken broth
– 1/2 cup heavy cream
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra-virgin olive oil in your Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and cook for 8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves of minced fragrant garlic and cook for 1 minute until golden and aromatic.
4. Add 2 pounds of chopped ripe Roma tomatoes and cook for 10 minutes, stirring frequently, until they break down and release their juices.
5. Pour in 4 cups of rich chicken broth and bring to a rolling boil for 2 minutes.
6. Reduce heat to low, cover, and simmer for 25 minutes until tomatoes are completely softened.
7. Carefully blend the soup with an immersion blender for 3 minutes until perfectly smooth and velvety.
8. Stir in 1/2 cup of heavy cream until fully incorporated and heated through for 2 minutes.
9. Mix in 1/4 cup of torn fresh basil leaves, 1 teaspoon of fine sea salt, and 1/2 teaspoon of freshly cracked black pepper.
10. Ladle the soup into bowls and serve immediately. You’ll love the velvety texture that coats your spoon and the brilliant balance of sweet tomatoes against the peppery basil. Yesterday, I discovered it’s absolutely divine with a grilled cheese sandwich for dipping, the creamy soup clinging to the crispy bread in the most satisfying way.

Dutch Oven Chicken Noodle Soup

Zesty autumn winds have me craving something that warms from the inside out, and my Dutch oven chicken noodle soup is just the ticket—it’s the kind of meal that simmers all afternoon, filling the house with the kind of cozy aroma that makes everyone wander into the kitchen asking, ‘Is it ready yet?’ I’ve been tweaking this recipe for years, and it’s become my go-to for chilly weekends or whenever someone in the family needs a little comfort in a bowl.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 crisp celery stalks, chopped
• 2 plump carrots, sliced into coins
• 3 cloves aromatic garlic, minced
• 1 pound boneless, skinless chicken thighs
• 8 cups robust chicken broth
• 2 fresh bay leaves
• 1 teaspoon fragrant dried thyme
• 6 ounces wide egg noodles
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon bright lemon juice
• Salt and coarsely ground black pepper to taste

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat until it shimmers.
2. Add 1 large finely diced yellow onion, 3 chopped crisp celery stalks, and 2 sliced plump carrots, sautéing for 8–10 minutes until the onions turn translucent and the vegetables soften.
3. Stir in 3 minced cloves of aromatic garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Season 1 pound of boneless, skinless chicken thighs with salt and coarsely ground black pepper, then add them to the pot, browning for 4–5 minutes per side until golden.
5. Pour in 8 cups of robust chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add 2 fresh bay leaves and 1 teaspoon of fragrant dried thyme, then bring the soup to a gentle boil.
7. Reduce the heat to low, cover the Dutch oven, and simmer for 25 minutes until the chicken is tender and easily shreds with a fork. Tip: A tight-fitting lid helps retain moisture and deepen the flavors.
8. Remove the chicken thighs with tongs, shred them using two forks, and return the meat to the pot.
9. Stir in 6 ounces of wide egg noodles and cook uncovered for 8–10 minutes until the noodles are al dente. Tip: Avoid overcooking the noodles, as they’ll continue to soften in the hot broth.
10. Turn off the heat, then mix in 1/4 cup of finely chopped fresh parsley and 1 tablespoon of bright lemon juice.
11. Season with additional salt and coarsely ground black pepper to taste.

Unbelievably comforting, this soup boasts tender shreds of chicken and silky noodles swimming in a deeply savory broth. I love serving it with a crusty loaf of bread for dipping, and the lemon juice adds a subtle brightness that cuts through the richness perfectly.

Beef and Barley Dutch Oven Soup

Brrr, there’s nothing like that first chilly autumn evening when you just crave something warm and hearty simmering on the stove. This beef and barley soup has been my go-to comfort food for years, ever since my grandma showed me how the barley plumps up and makes the broth so wonderfully thick and satisfying.

Ingredients

• 1.5 pounds chuck roast, cut into 1-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 3 medium carrots, peeled and sliced into 1/4-inch rounds
• 2 celery stalks, chopped
• 8 cups rich beef broth
• 1 cup pearl barley, rinsed
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh parsley, chopped

Instructions

1. Pat the chuck roast cubes completely dry with paper towels.
2. Heat the rich extra virgin olive oil in your Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed to avoid crowding.
4. Sear the beef for 3-4 minutes per side until deeply browned on all surfaces.
5. Transfer the seared beef to a clean plate using tongs.
6. Add the finely diced yellow onion to the hot Dutch oven and cook for 5 minutes until translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
8. Add the sliced carrots and chopped celery, cooking for 4 minutes until slightly softened.
9. Pour in the rich beef broth, scraping the bottom of the pot to release any browned bits.
10. Return the seared beef and any accumulated juices to the Dutch oven.
11. Stir in the rinsed pearl barley, coarse kosher salt, freshly cracked black pepper, and bay leaves.
12. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
13. Cover the Dutch oven and simmer for 45 minutes, stirring occasionally.
14. Remove the lid and check that the barley is tender and has plumped up significantly.
15. Stir in the fresh thyme leaves and simmer uncovered for 15 minutes to slightly thicken the broth.
16. Remove the Dutch oven from heat and discard the bay leaves.
17. Stir in the chopped fresh parsley just before serving.

Just ladle this soul-warming soup into big bowls and watch how the tender beef practically melts while the barley gives each spoonful such a wonderful, chewy texture. I love serving it with crusty bread for dipping, and the rich, savory broth somehow tastes even better the next day after the flavors have really married together.

Dutch Oven Lentil and Sausage Soup

Kind of like that cozy sweater you reach for when the weather turns crisp, this Dutch oven lentil and sausage soup has become my go-to comfort food as autumn settles in. I first discovered this recipe during a rainy camping trip where we had limited ingredients but endless appetite for something hearty and warming. Now it’s my Sunday meal prep superstar that fills the kitchen with the most incredible aromas while simmering away.

Ingredients

– 1 pound smoked pork sausage, sliced into hearty coins
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 2 medium carrots, peeled and chopped into perfect half-moons
– 2 celery stalks, sliced into crisp crescents
– 1 cup brown lentils, rinsed and picked through
– 6 cups robust chicken broth
– 1 bay leaf
– 1 teaspoon dried thyme
– ½ teaspoon freshly cracked black pepper
– ¼ cup fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium-high heat until it shimmers.
2. Add 1 pound of sliced smoked pork sausage and cook for 5-7 minutes until beautifully browned on both sides, then transfer to a plate using a slotted spoon.
3. Add 1 large finely diced yellow onion to the rendered fat in the pot and sauté for 4 minutes until translucent and fragrant.
4. Stir in 3 minced fresh garlic cloves and cook for exactly 1 minute until aromatic but not burned.
5. Add 2 chopped medium carrots and 2 sliced celery stalks, cooking for another 4 minutes until they begin to soften around the edges.
6. Pour in 1 cup of rinsed brown lentils, stirring to coat them in the flavorful oil and vegetables.
7. Return the browned sausage to the pot along with 6 cups of robust chicken broth.
8. Add 1 bay leaf, 1 teaspoon dried thyme, and ½ teaspoon freshly cracked black pepper.
9. Bring the soup to a rolling boil, then immediately reduce heat to low and cover with the lid slightly ajar.
10. Simmer gently for 45 minutes until the lentils are tender but not mushy, stirring occasionally to prevent sticking.
11. Remove the bay leaf and stir in ¼ cup of chopped fresh parsley just before serving.

Perfectly balanced between creamy lentils and savory sausage, this soup develops an incredible depth of flavor that only improves overnight. I love serving it with crusty bread for dipping, watching the steam rise from the bowl as the rich broth coats every spoonful with comfort.

Spicy Dutch Oven Black Bean Soup

Sometimes the best meals come from those chilly evenings when you want something hearty but don’t want to spend hours in the kitchen. I discovered this black bean soup during a particularly blustery fall weekend, and it’s become my go-to comfort food ever since—simple, satisfying, and packed with just the right amount of kick to warm you from the inside out.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 4 cups vegetable broth
– 3 (15-ounce) cans black beans, rinsed and drained
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
4. Sprinkle in 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and ¼ teaspoon cayenne pepper, toasting for 30 seconds to release their oils.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Add 3 cans of rinsed and drained black beans, 1 can of fire-roasted diced tomatoes, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
9. Stir in ¼ cup of chopped fresh cilantro just before serving.
10. Ladle the soup into bowls and serve with lime wedges for squeezing over the top. Creamy with a subtle smokiness from the paprika and tomatoes, this soup has a velvety base punctuated by whole beans that give it a satisfying bite. I love topping it with a dollop of cool sour cream or serving it alongside crispy tortilla strips for added crunch.

Dutch Oven Minestrone Soup

Keeping warm during these crisp autumn days has become my kitchen mission, and nothing beats the hearty comfort of a simmering Dutch oven soup. I first fell in love with minestrone during a rainy Portland trip, where a cozy café served it with crusty bread for dipping—now it’s my go-to Sunday meal prep that fills the house with the most incredible aromas.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 fresh garlic cloves, minced
– 2 medium carrots, peeled and chopped into half-moons
– 2 celery stalks with leaves, sliced
– 1 (28-ounce) can of fire-roasted crushed tomatoes
– 6 cups robust vegetable broth
– 1 (15-ounce) can of dark red kidney beans, rinsed
– 1 cup small elbow pasta
– 2 cups fresh baby spinach leaves
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– Freshly grated Parmesan cheese for serving
– Coarse sea salt and freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced fresh garlic cloves and cook for 1 minute until golden and aromatic.
4. Add 2 chopped carrots and 2 sliced celery stalks, cooking for 6 minutes until slightly softened.
5. Pour in 1 can of fire-roasted crushed tomatoes, scraping any browned bits from the bottom—this adds depth to your soup base.
6. Add 6 cups of robust vegetable broth, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes.
7. Bring the soup to a rolling boil, then reduce heat to low and simmer uncovered for 20 minutes to develop flavors.
8. Stir in 1 can of rinsed dark red kidney beans and 1 cup small elbow pasta.
9. Simmer for 10 minutes until pasta is al dente, stirring occasionally to prevent sticking.
10. Turn off the heat and stir in 2 cups fresh baby spinach leaves until just wilted, about 2 minutes.
11. Season with coarse sea salt and freshly cracked black pepper to your preference.

Zesty and deeply satisfying, this minestrone achieves the perfect balance between the tender pasta, creamy beans, and vibrant vegetables. I love serving it with a generous sprinkle of freshly grated Parmesan cheese that melts into the broth, and sometimes I’ll add a dollop of pesto on top for an extra herbal kick that makes each spoonful sing with freshness.

Dutch Oven French Onion Soup

Savoring a bowl of French onion soup always takes me back to that chilly autumn evening when I first attempted this classic in my tiny apartment kitchen—the rich aroma filling every corner convinced me this would become my cold-weather staple. There’s something magical about how humble onions transform into a deeply savory masterpiece, especially when cooked low and slow in my trusty Dutch oven. I’ve tweaked this recipe over the years to balance that sweet caramelized goodness with a robust broth that warms you from the inside out.

Ingredients

– 4 large yellow onions, thinly sliced into half-moons
– 3 tablespoons rich European-style butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon granulated sugar
– 2 cloves fresh garlic, minced
– ½ cup dry white wine, like Sauvignon Blanc
– 6 cups rich beef broth, preferably homemade
– 2 fresh bay leaves
– 1 teaspoon fresh thyme leaves
– 4 thick slices crusty French bread
– 2 cups freshly shredded Gruyère cheese
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat your Dutch oven over medium-low heat and add the European-style butter and extra virgin olive oil until the butter melts completely.
2. Add the thinly sliced yellow onions and stir to coat them evenly in the fat.
3. Sprinkle the granulated sugar over the onions to help accelerate caramelization.
4. Cook the onions, stirring occasionally, for 40–45 minutes until they turn a deep golden brown—be patient, as rushing this step risks burning.
5. Add the minced fresh garlic and cook for 1 minute until fragrant.
6. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Simmer the wine for 3–4 minutes until it reduces by half.
8. Add the rich beef broth, fresh bay leaves, and fresh thyme leaves to the pot.
9. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 30 minutes.
10. While the soup simmers, toast the thick slices of crusty French bread in a 400°F oven for 8–10 minutes until golden and crisp.
11. Season the soup with kosher salt and freshly cracked black pepper, then remove the bay leaves.
12. Ladle the hot soup into oven-safe bowls, top each with a toasted bread slice, and cover generously with freshly shredded Gruyère cheese.
13. Broil the bowls on a baking sheet for 2–3 minutes until the cheese is bubbly and lightly browned.
Zesty, savory, and utterly comforting, this soup delivers a perfect balance of sweet onions and rich broth with that iconic cheesy pull. I love serving it straight from the oven with a crisp green salad to cut through the richness, making it a cozy centerpiece for chilly nights.

Dutch Oven Clam Chowder

Perfect for those crisp autumn evenings when you crave something warm and comforting, this Dutch oven clam chowder has become my go-to recipe after discovering it during a coastal Maine trip. I love how the heavy pot distributes heat so evenly, creating that velvety texture we all dream about in a good chowder.

Ingredients

• 4 slices thick-cut bacon, chopped into small pieces
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 4 cups bottled clam juice
• 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 cups heavy cream
• 2 tablespoons all-purpose flour
• 2 pounds fresh chopped clams with their juices
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Place your Dutch oven over medium heat and cook the chopped thick-cut bacon until crispy, about 6-8 minutes.
2. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered bacon fat in the pot.
3. Add the finely diced yellow onion to the bacon fat and cook until translucent, about 5 minutes.
4. Stir in the minced fresh garlic and cook for exactly 1 minute until fragrant.
5. Sprinkle the all-purpose flour over the onion mixture and cook while stirring constantly for 2 minutes to create a roux.
6. Slowly pour in the bottled clam juice while whisking continuously to prevent lumps.
7. Add the diced Yukon Gold potatoes, smoked paprika, and bay leaf to the pot.
8. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
9. Cover the Dutch oven and simmer for 15 minutes until potatoes are fork-tender.
10. Stir in the heavy cream and fresh chopped clams with their juices.
11. Cook for exactly 5 minutes more until clams are heated through but not rubbery.
12. Remove the bay leaf and stir in the fresh parsley, kosher salt, and freshly ground black pepper.

What makes this chowder truly special is the way the creamy broth clings to each potato cube while the clams remain tender throughout. I love serving it in deep bowls with extra crispy bacon crumbled on top and crusty sourdough bread for dipping – the perfect contrast to the rich, velvety soup.

Dutch Oven Split Pea and Ham Soup

Years ago, my grandmother taught me that the best comfort foods are the ones that simmer slowly, filling the house with anticipation. This Dutch oven split pea and ham soup has been my go-to on chilly weekends ever since, and I love how the simple ingredients transform into something magical. There’s something so satisfying about watching those green peas break down into creamy perfection.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and chopped into small cubes
– 2 celery stalks, finely chopped
– 3 cloves fresh garlic, minced
– 1 pound smoked ham hock
– 1 pound dried green split peas, rinsed and sorted
– 8 cups rich chicken broth
– 2 fresh bay leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in your Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large yellow onion, 2 medium carrots, and 2 celery stalks, cooking for 8-10 minutes until vegetables are softened and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for exactly 1 minute until aromatic but not browned.
4. Place 1 pound smoked ham hock in the center of the pot, nestling it among the vegetables.
5. Pour in 1 pound dried green split peas and 8 cups rich chicken broth, ensuring everything is fully submerged.
6. Add 2 fresh bay leaves, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly cracked black pepper.
7. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
9. Remove the ham hock after 2 hours and let it cool until safe to handle, about 15 minutes.
10. Shred all the meat from the ham hock, discarding the bone and skin.
11. Return the shredded ham to the soup and simmer uncovered for 20 minutes to thicken.
12. Remove bay leaves and adjust seasoning if needed before serving. Looking at the finished soup, I’m always amazed by its velvety texture and how the smoky ham flavor permeates every spoonful. Leftovers taste even better the next day, and I love serving it with crusty bread for dipping into that rich, creamy broth.

Dutch Oven Butternut Squash Soup

Gathering around a warm bowl of soup always feels like a cozy hug, especially when autumn leaves start to fall. I first made this Dutch oven butternut squash soup during a chilly weekend when my family craved something comforting yet nourishing. There’s something magical about how simple ingredients transform into such velvety perfection in that trusty pot.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 4 cups savory vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon fragrant ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons pure maple syrup

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in a Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 2 cloves of minced aromatic garlic and cook for 1 minute until golden.
4. Add 1 medium cubed butternut squash and toss to coat with the onion mixture.
5. Pour in 4 cups of savory vegetable broth, ensuring the squash is fully submerged.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until squash is fork-tender.
7. Carefully blend the soup using an immersion blender until completely smooth and creamy.
8. Stir in 1/2 cup heavy cream, 1 teaspoon fragrant ground cinnamon, and 1/2 teaspoon freshly grated nutmeg.
9. Add 1 teaspoon coarse sea salt, 1/2 teaspoon freshly cracked black pepper, and 2 tablespoons pure maple syrup.
10. Simmer uncovered for 5 more minutes, stirring occasionally, until flavors meld together.

Finally, this soup achieves an incredible silky texture that coats your spoon beautifully. The natural sweetness from the squash and maple syrup balances perfectly with the warm spices, creating layers of autumn flavor. I love serving it with a drizzle of cream and toasted pumpkin seeds for added crunch.

Dutch Oven Potato Leek Soup

Sometimes the coziest meals come from the simplest ingredients, and this Dutch oven potato leek soup is my ultimate comfort food on chilly autumn days. I first discovered this recipe during a rainy weekend when my garden was overflowing with leeks, and now it’s become my go-to for warming up after long walks through the fallen leaves.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 3 large fresh leeks, white and light green parts only, thinly sliced
– 4 cloves aromatic garlic, minced
– 4 medium Yukon Gold potatoes, peeled and cubed
– 6 cups rich chicken broth
– 1 cup heavy cream
– 2 tablespoons fresh chopped chives
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly ground black pepper
– 2 bay leaves

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 3 large fresh leeks and cook for 8 minutes, stirring occasionally, until they become translucent and fragrant.
3. Stir in 4 cloves of minced aromatic garlic and cook for 1 minute until golden and aromatic.
4. Add 4 medium cubed Yukon Gold potatoes and toss to coat with the leek mixture.
5. Pour in 6 cups of rich chicken broth and add 2 bay leaves, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover the Dutch oven, and simmer for 25 minutes until potatoes are fork-tender.
7. Remove the Dutch oven from heat and carefully take out the 2 bay leaves using tongs.
8. Use an immersion blender to puree the soup for 2 minutes until completely smooth and creamy.
9. Stir in 1 cup of heavy cream until fully incorporated into the soup base.
10. Season with 1 teaspoon coarse sea salt and ½ teaspoon freshly ground black pepper, stirring to combine.
11. Ladle the hot soup into bowls and garnish with 2 tablespoons of fresh chopped chives.

A silky smooth texture makes this soup feel luxurious, while the earthy potatoes and sweet leeks create a beautiful harmony of flavors. I love serving it with crusty bread for dipping or topping it with crispy bacon bits for extra texture – it’s the kind of meal that makes you want to curl up by the fire and savor every spoonful.

Dutch Oven Beef Stew Soup

Huddled around my grandmother’s kitchen table during chilly autumn evenings, I learned that the best comfort food requires patience and love. This Dutch oven beef stew soup has become my go-to recipe when the leaves start turning and I need something to warm both hands and heart. There’s something magical about how the flavors deepen and meld together in that heavy pot.

Ingredients

– 2 pounds chuck roast, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 medium carrots, sliced into 1/2-inch rounds
– 2 stalks celery, chopped
– 1/2 cup robust red wine
– 4 cups rich beef broth
– 1 tablespoon Worcestershire sauce
– 2 bay leaves
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
– 1 pound Yukon gold potatoes, cubed

Instructions

1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering.
3. Brown the beef cubes in a single layer for 3-4 minutes per side until deeply caramelized, working in batches to avoid crowding.
4. Remove the beef and set aside, leaving the flavorful browned bits in the pot.
5. Add the remaining tablespoon of olive oil and sauté the diced onion for 5 minutes until translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the carrot rounds and chopped celery, cooking for 4 minutes until slightly softened.
8. Pour in the red wine, scraping the bottom of the pot to release all the browned bits.
9. Simmer the wine for 2 minutes until reduced by half.
10. Return the beef to the pot along with any accumulated juices.
11. Sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw flour taste.
12. Pour in the beef broth and Worcestershire sauce, stirring to combine.
13. Add the bay leaves, fresh thyme, sea salt, and black pepper.
14. Bring the stew to a gentle boil, then immediately reduce heat to low.
15. Cover the Dutch oven and simmer for 1 hour and 30 minutes, stirring occasionally.
16. Add the cubed potatoes to the pot, submerging them in the liquid.
17. Continue simmering covered for another 30 minutes until the potatoes are fork-tender.
18. Remove the bay leaves before serving. Leftovers taste even better the next day as the flavors continue to develop overnight in the refrigerator. Ladle this soul-warming stew into deep bowls and watch how the tender beef practically melts while the potatoes soak up all that rich, savory broth. I love serving it with crusty bread for dipping, or sometimes I’ll spoon it over creamy mashed potatoes for the ultimate comfort meal.

Dutch Oven White Chicken Chili Soup

Finally, as the crisp autumn air settles in, I find myself craving something warm and comforting that fills the whole house with incredible aromas. This Dutch oven white chicken chili soup has become my go-to recipe for cozy weekends when I want something hearty but not too heavy. Just last Sunday, I made a big batch while watching football, and the smell alone had everyone hovering around the kitchen long before it was ready.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1.5 pounds boneless, skinless chicken thighs
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 4 cups rich chicken broth
– 2 cans (15 oz each) creamy cannellini beans, rinsed
– 1 can (4 oz) fire-roasted green chilies
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-6 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until golden and aromatic.
4. Place 1.5 pounds of boneless, skinless chicken thighs in the pot, seasoning with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
5. Brown the chicken for 4 minutes per side until golden brown crust forms.
6. Sprinkle 2 teaspoons ground cumin and 1 teaspoon smoked paprika over the chicken, toasting the spices for 30 seconds.
7. Pour in 4 cups of rich chicken broth, scraping any browned bits from the bottom of the pot.
8. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until chicken shreds easily.
9. Remove chicken thighs and shred using two forks, then return to the pot.
10. Stir in 2 cans of rinsed creamy cannellini beans and 1 can of fire-roasted green chilies.
11. Simmer uncovered for 15 minutes until the soup thickens slightly.
12. Stir in 1/2 cup heavy cream and heat through for 3 minutes without boiling.
13. Remove from heat and mix in 1/4 cup chopped fresh cilantro and juice from 1 lime.

Just ladle this creamy dream into bowls and watch how the tender chicken mingles with those velvety beans in the rich, slightly spicy broth. The texture is wonderfully hearty yet surprisingly light, with the fresh lime cutting through the creaminess perfectly. I love serving it with warm tortilla chips for dipping or topping it with avocado slices for extra creaminess.

Dutch Oven Vegetable Beef Soup

Last weekend, as the crisp autumn air settled in, I found myself craving something hearty and comforting—the kind of meal that simmers all afternoon and fills the house with the most incredible aroma. That’s when I decided to pull out my trusty Dutch oven and whip up this vegetable beef soup, a recipe that’s become my go-to for cozy Sundays and chilly evenings alike. It’s the perfect balance of tender beef, vibrant vegetables, and a rich, savory broth that just warms you from the inside out.

Ingredients

– 1.5 pounds chuck roast, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups robust beef broth
– 2 cups crushed tomatoes with their juices
– 2 large carrots, peeled and sliced into 1/2-inch rounds
– 2 stalks crisp celery, chopped
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt

Instructions

1. Pat the chuck roast cubes completely dry with paper towels to ensure a good sear.
2. Heat the rich extra virgin olive oil in your Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chuck roast cubes in a single layer, working in batches if needed, and sear for 3-4 minutes per side until deeply browned.
4. Remove the beef to a plate, leaving the drippings in the pot.
5. Add the finely diced yellow onion to the hot drippings and cook for 5 minutes until translucent and fragrant.
6. Stir in the minced fresh garlic and cook for 1 minute until aromatic.
7. Return the seared beef and any accumulated juices to the Dutch oven.
8. Pour in the robust beef broth and crushed tomatoes, scraping the bottom to release any browned bits.
9. Add the dried thyme, bay leaf, freshly ground black pepper, and fine sea salt.
10. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 1.5 hours until the beef is fork-tender.
11. Add the peeled carrot rounds and chopped crisp celery to the pot.
12. Continue simmering uncovered for 30 minutes until the vegetables are tender but still have a slight bite.
13. Remove and discard the bay leaf before serving.

Hearty and deeply satisfying, this soup develops the most incredible depth of flavor as it simmers, with the beef becoming melt-in-your-mouth tender while the vegetables maintain just enough texture. The rich broth soaks up all the savory goodness from the seared meat and fresh aromatics. I love serving it with crusty bread for dipping, or sometimes I’ll stir in a handful of pearl barley during the last 30 minutes of cooking for an even heartier meal.

Dutch Oven Corn Chowder

There’s something magical about watching corn chowder bubble away in my trusty Dutch oven as autumn leaves swirl outside. This creamy, comforting soup has become my go-to when the air turns crisp, reminding me of cozy family dinners where everyone gathers around for seconds. Today I’m sharing my foolproof version that fills the kitchen with the most incredible aroma.

Ingredients

– 4 slices thick-cut applewood smoked bacon, chopped
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 cups sweet summer corn kernels (fresh or frozen)
– 2 large Yukon Gold potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh chives, chopped

Instructions

1. Place your Dutch oven over medium heat and add the chopped thick-cut applewood smoked bacon.
2. Cook the bacon for 6-8 minutes until crispy and golden brown, stirring occasionally.
3. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
4. Add the finely diced yellow onion to the bacon fat and cook for 5 minutes until translucent.
5. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
6. Add the sweet summer corn kernels and cubed Yukon Gold potatoes to the pot.
7. Pour in the rich chicken broth and bring to a gentle boil.
8. Reduce heat to low, cover the Dutch oven, and simmer for 20 minutes until potatoes are fork-tender.
9. Use an immersion blender to partially puree the soup, leaving some texture and whole corn kernels.
10. Stir in the heavy cream and unsalted butter until fully incorporated.
11. Season with smoked paprika and freshly ground black pepper.
12. Simmer for 5 more minutes without boiling to allow flavors to meld.
13. Ladle into bowls and top with the reserved crispy bacon and fresh chopped chives.

Looking at this finished chowder always makes me smile—the creamy base contrasts beautifully with the sweet corn pops and tender potato chunks. I love how the smoky bacon adds that perfect salty crunch against the velvety texture. Sometimes I’ll serve it in hollowed-out bread bowls for an extra cozy presentation that soaks up every last drop.

Dutch Oven Wild Rice Mushroom Soup

Oh my goodness, you know those chilly autumn afternoons when you just crave something deeply comforting? I was cleaning out my pantry last weekend and found a forgotten bag of wild rice that inspired this soul-warming creation. There’s something magical about how the earthy mushrooms and nutty rice come together in this Dutch oven wonder.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 ounces cremini mushrooms, sliced
– 4 ounces shiitake mushrooms, stems removed and caps sliced
– 1 cup uncooked wild rice blend
– 6 cups rich vegetable broth
– 1 cup heavy cream
– 2 tablespoons fresh thyme leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Add 8 ounces of sliced cremini mushrooms and 4 ounces of sliced shiitake mushrooms, spreading them in a single layer.
5. Cook the mushrooms undisturbed for 4 minutes to develop a golden sear, then stir and continue cooking for 4 more minutes until tender.
6. Mix in 1 cup of uncooked wild rice blend, toasting it with the vegetables for 2 minutes to enhance its nutty flavor.
7. Pour in 6 cups of rich vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the wild rice has split open and is tender.
9. Stir in 1 cup of heavy cream and 2 tablespoons of fresh thyme leaves.
10. Season with 1 teaspoon of coarse sea salt and ½ teaspoon of freshly cracked black pepper.
11. Simmer uncovered for 10 minutes to allow the flavors to meld and the soup to thicken slightly.
12. Remove from heat and stir in ¼ cup of chopped fresh parsley.

Seriously, the texture is everything here—chewy wild rice pearls swimming in that creamy, mushroom-packed broth. I love how the earthy mushrooms create this deep umami base that makes each spoonful feel like a warm hug. Try serving it with crusty sourdough for dipping, or stir in some cooked chicken for a heartier meal—it’s become my go-to comfort food this season.

Dutch Oven Italian Wedding Soup

Perfect for those chilly autumn evenings when you crave something both comforting and nourishing, this Dutch Oven Italian Wedding Soup has become my go-to recipe. I first fell in love with this soup during a cozy dinner party at my cousin’s house, and after countless tweaks to get the meatballs just right, I’m thrilled to share my version with you.

Ingredients

• 1 lb ground Italian sausage
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 1 large farm-fresh egg
• 1/2 cup seasoned breadcrumbs
• 2 tbsp rich extra virgin olive oil
• 1 cup finely diced sweet yellow onion
• 1 cup thinly sliced crisp celery
• 1 cup chopped aromatic carrots
• 3 cloves freshly minced garlic
• 8 cups rich chicken broth
• 1 cup small pasta shells
• 6 cups fresh baby spinach leaves
• 1 tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Combine ground Italian sausage, freshly grated Parmesan cheese, finely chopped fresh parsley, farm-fresh egg, and seasoned breadcrumbs in a large mixing bowl.
2. Mix the ingredients thoroughly with your hands until well combined, about 2 minutes. Tip: Chilling the mixture for 15 minutes makes forming meatballs easier.
3. Form the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
4. Heat rich extra virgin olive oil in your Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Brown the meatballs in batches, turning them every 2 minutes until golden on all sides, about 8 minutes total per batch.
6. Remove meatballs with a slotted spoon and set aside, leaving the drippings in the pot.
7. Add finely diced sweet yellow onion, thinly sliced crisp celery, and chopped aromatic carrots to the hot drippings.
8. Sauté the vegetables for 6-8 minutes until softened and onions become translucent.
9. Add freshly minced garlic and cook for 1 minute until fragrant.
10. Pour in rich chicken broth and bring to a rolling boil over high heat.
11. Reduce heat to medium and add small pasta shells, cooking for 8 minutes until pasta is al dente.
12. Return the browned meatballs to the pot and simmer for 5 minutes. Tip: Don’t stir vigorously to keep meatballs intact.
13. Stir in fresh baby spinach leaves and cook for 2 minutes until wilted.
14. Season with coarse sea salt and freshly cracked black pepper. Tip: Taste and adjust seasoning before serving as Parmesan adds saltiness.

What I love most about this finished soup is how the tender meatballs float in the savory broth alongside the perfectly cooked pasta shells. The spinach adds a vibrant green contrast and slight earthiness that balances the rich sausage flavor beautifully. For an extra special touch, I sometimes serve it with extra Parmesan grated over the top and crusty bread for dipping into every last drop of that incredible broth.

Dutch Oven Tortilla Soup

Nothing warms the soul quite like a big pot of tortilla soup simmering away in my trusty Dutch oven. I first fell in love with this dish during a chilly autumn camping trip, and now it’s my go-to comfort food whenever the temperature drops. The deep, layered flavors that develop from slow cooking make every spoonful worth the wait.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 pound boneless, skinless chicken thighs
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups rich chicken broth
• 1 cup fresh corn kernels
• 1 (4 oz) can mild green chiles
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly chopped cilantro
• 1 ripe avocado, diced
• 1 cup crispy tortilla strips
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons fresh lime juice

Instructions

1. Heat 2 tablespoons of rich extra virgin olive oil in your Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Place 1 pound of boneless, skinless chicken thighs in the pot and brown for 3 minutes per side.
5. Sprinkle 1 tablespoon of ground cumin and 1 teaspoon of smoked paprika over the chicken, toasting the spices for 30 seconds.
6. Pour in 1 can of fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom.
7. Add 4 cups of rich chicken broth, 1 cup of fresh corn kernels, and 1 can of mild green chiles.
8. Season with 1 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
10. Remove the chicken thighs with tongs and shred them using two forks on a cutting board.
11. Return the shredded chicken to the pot and stir in 1/4 cup of freshly chopped cilantro.
12. Simmer uncovered for 10 minutes to allow flavors to meld and soup to thicken slightly.
13. Stir in 2 tablespoons of fresh lime juice just before serving.
14. Ladle the hot soup into bowls and top with 1 ripe diced avocado, 1 cup of crispy tortilla strips, and 1/2 cup of shredded Monterey Jack cheese.

Perfectly balanced between brothy comfort and substantial heartiness, this soup delivers smoky depth from the fire-roasted tomatoes and gentle heat from the green chiles. The crispy tortilla strips provide wonderful textural contrast to the tender chicken and creamy avocado. For an extra special presentation, I love serving it with warm cornbread for dipping into the rich broth.

Dutch Oven Cabbage Roll Soup

Sometimes the coziest meals come from reinventing classics, and this Dutch oven cabbage roll soup is my favorite way to enjoy all those comforting flavors without the fuss of rolling. I first made this on a chilly Sunday when I wanted something hearty but didn’t have hours to spare—now it’s my go-to for busy weeknights when I’m craving that nostalgic taste of my grandma’s kitchen.

Ingredients

– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 medium head green cabbage, cored and chopped into bite-sized pieces
– 1 (28-ounce) can crushed tomatoes with their rich juices
– 4 cups robust beef broth
– 1 cup uncooked long-grain white rice
– 1 teaspoon sweet paprika
– 1 bay leaf
– 2 tablespoons freshly chopped parsley for garnish

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in your Dutch oven over medium-high heat until it shimmers.
2. Add 1 pound of lean ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until it’s fully browned and crumbly.
3. Stir in 1 finely diced medium yellow onion and cook for 4 minutes until the onion turns translucent and fragrant.
4. Add 2 minced cloves of fresh garlic and cook for 1 minute until the garlic releases its aromatic scent.
5. Mix in 1 chopped medium head of green cabbage and cook for 8 minutes, stirring occasionally, until the cabbage wilts and softens.
6. Pour in 1 can of crushed tomatoes with their rich juices and 4 cups of robust beef broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Stir in 1 cup of uncooked long-grain white rice, 1 teaspoon of sweet paprika, and 1 bay leaf until everything is well combined.
8. Bring the soup to a boil, then reduce the heat to low, cover the Dutch oven, and simmer for 20 minutes until the rice is tender and has absorbed much of the liquid.
9. Remove the pot from the heat and discard the bay leaf.
10. Ladle the soup into bowls and garnish with 2 tablespoons of freshly chopped parsley. Garnish this soup with a dollop of sour cream or crusty bread for dipping—the tender cabbage and savory beef create a brothy, satisfying bowl that’s even better the next day as the flavors meld together beautifully.

Dutch Oven Pumpkin Curry Soup

Brisk autumn winds had me craving something warm and comforting, which is how I found myself developing this incredible Dutch oven pumpkin curry soup. There’s something magical about watching the steam rise from that heavy pot while the spices mingle together—it’s become my go-to recipe whenever I need a cozy kitchen moment.

Ingredients

– 2 tablespoons rich coconut oil
– 1 large yellow onion, finely diced
– 3 cloves aromatic garlic, minced
– 1 tablespoon freshly grated ginger root
– 2 tablespoons vibrant red curry paste
– 4 cups creamy pumpkin puree
– 4 cups rich vegetable broth
– 1 (14-ounce) can creamy coconut milk
– 1 tablespoon sweet maple syrup
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh cilantro leaves
– ¼ cup toasted pumpkin seeds

Instructions

1. Heat 2 tablespoons of rich coconut oil in your Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring frequently to prevent burning.
3. Stir in 3 cloves of minced aromatic garlic and 1 tablespoon of freshly grated ginger root, cooking for exactly 1 minute until fragrant but not browned.
4. Mix in 2 tablespoons of vibrant red curry paste, coating the onion mixture thoroughly and cooking for 2 minutes to bloom the spices.
5. Pour in 4 cups of creamy pumpkin puree, stirring constantly to combine with the spice mixture for 2 minutes.
6. Add 4 cups of rich vegetable broth, 1 can of creamy coconut milk, and 1 tablespoon of sweet maple syrup, stirring until completely incorporated.
7. Bring the soup to a gentle boil over medium-high heat, then immediately reduce to a simmer.
8. Cover the Dutch oven and simmer for 25 minutes, allowing the flavors to meld together perfectly.
9. Stir in 1 teaspoon of coarse sea salt and ½ teaspoon of freshly cracked black pepper.
10. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes of blending.
11. Ladle the hot soup into bowls and garnish with ¼ cup of chopped fresh cilantro leaves and ¼ cup of toasted pumpkin seeds.
Kind of velvety and luxuriously smooth, this soup has the most beautiful balance between the earthy pumpkin and the warm curry spices. I love serving it with crusty bread for dipping, and the toasted pumpkin seeds add the perfect crunchy contrast to the creamy texture.

Summary

You’ve now discovered 20 incredible Dutch oven soup recipes perfect for cozy evenings. Whether you’re craving classic comfort or adventurous flavors, this collection has something for every taste. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to share these comforting soups with friends by pinning this article to your Pinterest boards. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.